Adjusted for high altitudes above 3,500. Moist vanilla cake with a creamy Swiss meringue buttercream.
Prep and cook time is for baking cake only. Swiss Meringue Buttercream can be frozen for weeks. Thaw frozen buttercream in a refrigerator overnight. Bring to room temperature, then beat with paddle attachment until creamy. If buttercream looks curdled, place a warm dishcloth on the bottom of the mixing bowl. Repeat as often as necessary until icing looks smooth and creamy. Whatever you do, DO NOT look at the nutrition calculations. Just enjoy a slice of heaven. Work it off in the morning. If you live at lower elevation levels, make the following adjustments. Delete 2 tablespoons flour and Add 2 tablespoons extra sugar, increase baking soda to 2 teaspoons.